125 Best Gluten-free Bread Machine Recipes

It took a while to locate the ingredients locally. More are available on line. I made a Country Seeded Loaf. It is not exactly like bread with gluten in it but this is the best alternative I have tried. I do not like the versions available in the shops. A friend of mine who is also gluten free tried a slice and she was also impressed.I will try another recipe when I have the other ingredients. I ended up getting some of the flours from an Oriental Shop, they were not freely available in my local health food shops. Hope this tip helps.

Nice itemSpeedy dispatch

I have had the book for less than a month. I have enjoyed the different flavours of these breads and all the recipes I have tried so far have worked well (apart from the Swedish wraps). My favourites are Ancient Grains Bread and Buckwheat Walnut Bread.The recipes seem more fiddly and time consuming because they are measured using cups rather than by weight but on the whole it is worth persevering. The majority of recipes use two eggs and two egg white which seems a lot of eggs and you get left with a lot of yolks.

I bought this book to go with my new breadmaking machine to specifically make gluten free bread for my celiac partner. Went through the book, wrote down all the different ingredients I would need and then the hard bit - could not find half of them. Had to get two items of Amazon (bean flour and rice bran) and a few others from International Shops but only about half of what I needed so a lot of the recipes will now be useless to me in the UK.

I have never used gluten free recipes before, and am still deciding which one of the lovely recipes to try first.

Excellent book, lots of different recipes, both everyday type bread to more exotic and unusual ones. Thought I may have been disappointed with the book but I'm actually delighted.

all recipes contained xantham gum which I am intolerant to, very disappointedotherwise seemed great

I ordered it and it arrived promptly... IMHO as a cook, it seems to contain great tips for those inexperienced with gluten free cooking.

As you can tell from the headline above, I don’t own a bread machine…I used to have one 11 years ago before I discovered my wheat sensitivity/allergy and gave the gluten contaminated appliance to someone who could use it.As for _this_ book, I have not yet tried the recipes in it yet (just got it), but look forward to trying a number of them based on my experience with the second book in the pair which was picked up locally a number of years back. So with no bread machine I hadn’t really paid much attention to _that_ book until recently. In fact I didn’t know that there was a first book until I found it mentioned in the second one, which prompted me to go looking for it on Amazon…and here we are…The recipes for bread loaves in the _second_ title, that I have tried, are all really good. I have yet to try the baguette recipes. So, yes, this book is for bread machines but as stated in the headline above, I don’t own a bread machine. I do have a stand mixer (Dough Cycle), however, and this will assist greatly with thoroughly combining the ingredients as that can be tiring if mixing manually and you will break any standard hand-held electric mixer if you use that with these batters. (Heating pad is useful (Rising Cycle) or leave dough in warm place.) Oven can be used (Bake Cycle) to bake the bread.Recipes in both books follow the same standard format and have been written to account for differences between bread machines. There are tips and variations included for many recipes. A same thorough discussion of ingredients is included in both of the books. 1 batch flour blend is include in book 1. There are additional recipes given for focaccia toppings. This book has a number of ciabatta recipes…while the other seems to have more baguette recipes. Enough information has been included in the recipes to allow one to set temperatures on an ordinary oven (temperature only is given) and bake the doughs in that for the loaves of bread. For the baguettes, ciabattas, rolls, focaccia and non-loaf things, only the dough cycle is used and the non-loaf item is baked in the oven (temperature and time is given in recipes).How to use this book without a bread machine: 1. Use the stand mixer with paddle (not hook) to combine ingredients thoroughly by putting in the dry first and then adding the wet. Dough will be a very gluey sticky drop batter. 2. Put batter in prepared baking mould of your choice provided it is big enough. (No kneading or punching down!) 3. Allow to rise (or suspend baking mould above a heating pad set on Medium). 4. When dough is almost doubled, preheat oven to temperature described in recipes. 5. Put in oven and bake for at least 45-50 minutes for loaves. (This time is not mentioned in book since the bread machine is supposed to do that.) 6. Remove bread from mould and put on tray and continue baking for 10-15 minutes more until the correct internal temperature (listed in recipe book) is reached or loaf sounds hollow when tapped.Note: I do convert the “flour” volume amounts into weights, using the data at Bob’s Red Mill website, so that I can be consistant when trouble-shooting a recipe, which I have not had to do with any of the recipes yet in the second book. One or two may need a little more liquid but that is not a deal-breaking issue and one needs this dough to be a batter. Gluten-free bread batter is treated differently from regular bread dough made from wheat flour which does contain gluten.

Me encanta!! La comodidad de hacer pan sin esfuerzo en una panificadora y el lujo de comer cada día uno diferente. En la foto, uno de chocolate y avellanas. Delicioso!!

I am very impressed with this book. I finally have started to enjoy bread again. I have made 2 consecutive successful and delicious breads. The first one was the Ancient grains and today I made the Flaxseed banana. They came out soft and not dry like all my previous breads. I followed the recipe exactly on my first bread but today I decided to make some changes on the banana bread and it came out excellent. I used avocado oil, used 3 whole eggs instead of 2 whole and 2 egg whites. I also added a mixed nut topping that gave it a yummy crunch. I am so excited about this book I can’t wait to try other recipes. I am thankful I found this book and don’t understand why some people said it’s not good. IT’S GREAT!! 🙏🏻❤️

Well laid out, attractive, and gives a good explanation of alternative GF flours, machines and their functions.Regarding the many and unusual flours: A lot of unusual ingredients are needed to produce a loaf that we are used to, and hold it together/bake properly. In a large city you will find most of them in health stores or large supermarkets. If necessary probably all of them can be ordered online. The info I found in this book that was especially helpful (since I couldn’t find all the ingredients) is that they even give substitutes to the flours that are indicated in their recipes! Edited to add: here is a little info from the book to help you determine if your bread machine will work with this recipe book. “When purchasing a new bread machine make sure it has at least one of the following choices: both a dough cycle and the bake cycle; a programmable cycle; or a dedicated gluten-free cycle. Neither a 58-minute nor the 17-minute rapids cycles are long enough to bake the loaves successfully… If you’re using a bread machine that doesn’t have these options try baking the loaves using a basic, white, or sweet cycle.The recipes in this book were developed for one and a half pound (750 g) or 2 pound (1 kg) bread machines… Larger capacity bread machines [2-1/2 lb+] are too large to properly knead the amount of dough…“

If you are not HYPO GL, nice book with a lot of nice recipes gluten free.